Crispy Bacon & Cheesy Polenta

• Transfer onion, capsicum, courgette and green 
beans to a large baking dish. Drizzle with olive 
oil and season with salt and pepper.
• Roast until veggies are just tender, 20 minutes.
TIP: If your baking dish is crowded, divide between 
two dishes.

• Remove baking dish from oven and top veggies 
with rosemary sprigs (see ingredients). 
• Pour over tomato sugo and roast until heated 
through, 5-8 minutes.

• When veggies have 10 minutes remaining, heat 
a small frying pan over medium-high heat with  
a drizzle of olive oil.
• Add diced bacon and cook, breaking up with a 
spoon, until golden, 6-7 minutes. Transfer to  
a bowl. 

• In a medium saucepan, combine the water and 
milk and bring to the boil over high heat.
• Reduce heat to medium and slowly whisk in 
polenta, then cook, stirring, until smooth and 
thickened, 2-3 minutes.
• Remove from the heat, add the butter, half the 
grated Parmesan cheese and the salt, stirring, 
until well combined. Season with pepper.